Atlanta Macrobiotics

Use within 10 days, then make fresh! Enjoy your own personal ratio! You will learn your ratio from your macrobiotic counselor, and it will be perfect for your own condition. Sometimes this will change on future appointments as your condition improves. Learning how to make gomashio in a macrobiotic cooking class is a must! You have to see it, feel it, crush the seeds throughout the process, and reach the incredible aroma in a hands-on macrobiotic cooking class so you know what you are wishing to achieve. Perfect gomashio is the best!

Benefits: this delicious condiment actually is a digestive aid. Sesame seeds are rich in protein, calcium, iron and B vitamins.

Healing Foods, by Michio Kushi and Alex Jack

• 1 part si sea salt  to  16-22 parts sesame seeds, rinsed

1. Dry roast salt for 10 minutes til shiney and grind in a suribachi until fine.
2. Meanwhile, in another skillet, roast the rinsed, wet seeds for 5-10 minutes, stirring to prevent burning.
3. Seeds are ready when they no longer stick to the wooden spoon, and you can easily crush them between the pinky and thumb of your less dominant hand.
4. Add seeds to ground salt, and crush seeds in a circular motion around the suribachi until all the seeds crush.
5. A special brush allows you to get the most crushed seeds from the suribachi grooves.
6. Let cool to room temperature before storing in the sealed non-transparent container.

Gomashio stays fresher away from sunlight.

Serves 4-5

Based on Wendy Esko’s Soup du Jour, and from our Macrobiotic Cooking Classes

Serve warm in cooler months, room temp or cool in hot climate

Benefits: Soothing, relaxing; antioxidant, cruciferous veggie; benefits central body organs: stomach, pancreas, spleen 

• 1 medium Cauliflower, chopped           
• 4 – 5 lemon slices, cut in half moon,
• 2 Tablespoons parsley, finely chopped
• 4-5 cups water                     
• 1/4 – 1/2 teaspoon si salt

1. Place cauliflower and water in enamel cast iron pot. Cover and bring to boil.
2. Reduce flame to medium-low, simmering 10 minutes.
3. Puree the cauliflower through a handmill, or blender, plus some of the liquid to the desired consistency.
4. Place back in pot, add the si salt, simmer another 5 minutes.
5. Serve in soup bowls, garnishing each with a lemon slice and parsley.

Benefits: Soothing, beneficial effects on digestion, blood quality and the mind, without caffeine.

Healing Foods, by Michio Kushi and Alex Jack

• 1 1/2 –2 Tablespoon Loose Twigs, preferably Mitoku Brand
• 1 1/2 quart water

1. Bring water to boil, and add twigs; cover and gently simmer 10 minutes.
2. Strain and serve, keeping remaining tea in a carafe.

Why this special brand of tea? What difference does it make, loose twigs or bancha tea bags??
Let’s say, this twiggy way, you know you’re getting the real mccoy tea, and Mitoku quality is the finest imported available. In case you are wondering a source for Mitoku products? For your convenience, we’ve provided a link you can just click on Natural Import Company, and voila, you are ready to order the finest Macrobiotic products!

Another reason to have this fine quality of tea: bancha tea serves as the base for several macrobiotic remedy drinks, such as Sho Bancha tea, which we recommend for frontal headaches, and digestion problems. This drink alkalines us so quickly, and often we are feeling good as new immediately! Good reason to start with the best quality, and you’re always prepared to take your health to the next level! Happy Tea Time!

Serves 2

Benefits: to relax and fulfill sweet cravings.

Less fruit is better, and sometimes none is best. This recipe adds kuzu which helps soothe digestion of fruits simple sugars, giving the dessert an apple pie consistency, reminiscent of Grandma’s!

• 1–2 Granny Smith Apples, sliced Pinch si sea salt
• 3/4 cup apple juice +1/4 cup water
• 1 teaspoon dissolved in 1/3 cup cold water

1. Place apple slices in small enamel coated cast iron pot.
2. Add diluted apple juice, and sea salt; cover and bring to boil over medium low flame, 7-10 minutes.
3. Stir in dissolved kuzu, thickening the mixture to consistency of apple pie filling.

Enjoy while warm.

Enjoying A Macrobiotic Meal

MACROBIOTIC DIET PRIMERS

Recommended by Marsha Rueff, Macrobiotic Educator

These titles provide a digestible overview to cooking the Macrobiotic Diet. These books gently present background and information regarding a macrobiotic way of health, thoughtfully and practically. Of course, the pages are filled with delectable recipes.

Please note, however, the macrobiotic diet never was meant to be learned from books. To understand and know how to prepare the foods for the best results, hands’-on cooking lessons are recommended. Macrobiotics was always meant to be shown & shared.

• The Macrobiotic Path to Total Health, by Michio Kushi and Alex Jack. Since starting macrobiotics, I’ve longed for a macro encyclopedia! This it IT! Up-dated info on just about every health condition, menus, recipes & home remedies. A must for every home.
• The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods, by Kristina Turner. User-friendly with sketches & explanations!
• The Complete Guide to Macrobiotic Cooking, by Aveline Kushi. Comprehensive book from the “Shakespeare” of macrobiotics, Aveline describes growing up in Japan and the foundation for macrobiotics. Recipes for everything – you can always rely on this “bible” of macro cooking.
• The Macrobiotic Community Cookbook, by Andrea Lerman & Vicki Hudon. Many recognizable recipes with a macro twist.
• Sugar Blues, by William Dufty. Amazing information to help lighten your sweet-tooth!
• Rice is Nice, by Wendy Esko. 108 Ways to prepare grains, & organize your cooking, quickly!
• Sweet and Natural, Meredith McCarty. 120 Delectable Desserts without sugar! Enjoy!

Marsha Rueff has been an assistant to Michio Kushi for his group consultations during four consecutive Kushi International Summer Conferences. For nine years, Marsha taught classes individually and in groups to familiarize novices to experts in the joys of macrobiotic cooking and the suggested manner of food preparation. Marsha works closely with top macrobiotic consultants including Warren Kramer.

At Tree Tops, a macrobiotic bed and breakfast in Atlanta Georgia, Marsha prepares delicious meals in a quiet healing and relaxing setting. With years of background in home arrangements and feng shui, Marsha specializes in kitchen organization and on-site lessons in your home.

Organic is best for nutrients & avoiding pesticides

Produce Ready to use from Whole Foods or Dekalb Farmer’s Market

Shelf items from Whole Foods & Dekalb Farmer’s Market

• BioNature Pasta
• Udon Noodles
• Whole Foods 365 Pasta Sauce without sugar
• Olive Oil, Organic
• Santa Barbara Olives
• Whole Foods Almond Butter
• Maranatha Roasted Tahini
• Pumpkin seeds
• Kukicha Bancha Tea
• Whole Foods Apple Juice, not Gravenstein Or BioNature Apple Nectar – my favorite
• Mustard
• Toasted Sesame Seeds
• Gomashio

Staples from Natural Import Company

Macrobiotic Diet considers better & healthy food choices when we might revert to old food cravings. This list suggests healthier substitutions, among the favorite dishes we teach in our macrobiotic cooking classes.

This list of food may be very new to you right now, and not seem meaningful. Soon, once you become familiar with these ingredients and dishes, this chart will prove helpful to overcome cravings of old flavors and eating habits.

See Meredith McCarty, Sweet & Natural for 120 dessert recipes
Christina Pirello – 5 cookbooks of wonderful recipes meals + desserts